Best Habanero Pepper Jelly Recipes

RASPBERRY HABANERO PEPPER JELLY

Steps:

• Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
• Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
• Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
• Ladle into hot ½ pint jars leaving 1/8" headspace.
• Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
• Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
• I usually get anywhere from 10-12 of the 4 oz. jars.

HABANERO JALAPENO PEPPER JELLY

Steps:

• Place habaneros, jalapenos, zucchini and vinegar in food processor and process until smooth.
• Combine pepper and zucchini mixture in heavy bottom pot with sugar. Bring to a boil and simmer for 25 minutes.
• Add pectin and bring to a full rolling boil for 1 minute.
• Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

PINEAPPLE HABANERO PEPPER JELLY

Steps:

• Sterilize jars and lids according to safe canning practices.
• Place peppers in a blender with the apple cider vinegar and pulse until peppers are minced.
• Pour the pepper-vinegar mixture into a saucepan. Add sugar, pineapple juice, salt and butter. Stir well until dissolved. Bring to a boil. Cook for about 10 minutes while stirring constantly to prevent the ingredients from sticking.
• Add the liquid pectin. Bring to a full rolling boil that cannot be stirred down with a spoon. Boil for 1 full minute, stirring constantly. Remove from heat.
• Skim off any foam. Ladle jam into prepared jars, filling to within 1/8-inch of the top. Wipe jar rims and threads with a clean cloth or paper towel. Carefully place the flat lid on the glass rim; screw on the band. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add more boiling water if needed. Cover and bring to a gentle boil. Process the jars for 10 minutes. Carefully remove the jars from the canner and sit them on a dishcloth on the counter. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.

HABANERO PEPPER JELLY

Steps:

• Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

HABANERO PEPPER JELLY

Steps:

• Process bell pepper, hot pepper, and vinegar in a food processor and blend well.
• Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil.
• Remove from heat, strain through sieve and return liquid back to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Add pectin and food coloring.
• Pour into sterilized jars and seal*.
• Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude*. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. *Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures. * Sterilizing Jars Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

HABANERO PEPPER JELLY RECIPE - (4.5/5)

Steps:

• Wash the peppers and remove seeds and ribs, and cut into chunks. Process each type of pepper, in batches, in a food processor until coarsely ground. Use rubber gloves when working with habanero and jalapenos. Combine ground peppers, sugar, and vinegar in a large saucepan; bring to a boil. Boil 6 minutes stirring frequently. During the boiling process it's imperative you stand by and watch the hot liquid as it has a tendency to flow over. You do not want an eruption of hot liquid in your kitchen. Stir in pectin and boil 3 minutes, stir frequently. Remove from heat and skim off foam. Pour hot jelly into hot sterilized jars, leaving ¼ inch head space. Wipe jar rims with clean damp cloth. Cover with metal lids and screw on bands; Process in hot water bath for 15 minutes. Makes 12 half pints. Hot Water Bath: in a large stock pot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel. Jars will make a distinctive "ping" sound when they've sealed correctly.